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Ingredients:
Fresh Chorizo – 600 gms
Light Red Wine – 2 cups
Black Peppercorns – 6, roughly crushed
Fresh Rosemary – 2 sprigs
Olive Oil for frying
Flat-leaf Parsley – 1 tblsp, finely chopped
Method:
1. Prick chorizos all over.
2. Place in a bowl and pour wine all over.
3. Add peppercorns and rosemary.
4. Cover and marinate for 24 hours.
5. Drain.
6. Lightly oil a large non-stick frying pan.
7. Cook chorizos over medium heat for 6 to 8 minutes, until the top is crispy.
8. Slice into thick diagonal chunks.
9. Arrange on a plate.
10. Garnish with parsley and serve at once.
